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Jean Essama Etouke, head pastry chef

Jean Essama Etouke

head pastry chef·CLAP RESTAURANT ( /Grey Fox)

Saudi Arabia

High school or equivalent, Culinary Arts And Hotel

Work experience

Total years of experience: 14 years, 2 months

head pastry chef

September 2021 - Present

CLAP RESTAURANT ( /Grey Fox)

Riyadh, Saudi Arabia

September 2021 - Present

I'm the head pastry chef in charge of all the production; service; planning; staff training etc...

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Pastry Sous Chef

January 2020 - April 2020

Intercontinental Hotel&Resorts

Maldives

January 2020 - April 2020

Pastry sous chef
In charge of production in Pastry section; chocolate; Ice cream; supervise and support the Baker for any issues for the standard quality.
Assist the executive Pastry Chef for all creations and new menus

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Pastry Chef

July 2019 - November 2019

VUE CAFE

Al Ain, United Arab Emirates

July 2019 - November 2019

Pastry chef and Trainer

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

JUNIOR SOUS CHEF

September 2017 - October 2018

PASTRYTRIANON PALACE Restauran

United Arab Emirates

September 2017 - October 2018

Manage the French pastry production and improve the performance of the staff.
Train all the new staff in French pastries and petit fours.
Assist the pastry chef

Company industry:
Food & Beverage Production
Job role:
Accounting and Auditing

Supervisor

September 2015 - August 2017

AUBAINE RESTAURANTS (CHALHOUB Group)

United Arab Emirates

September 2015 - August 2017

Manage and control all the French pastry production.
• Mentor and train all new staff in French pastry, continental cakes and petit fours.
• Support the Pastry Chef to create and implement new products.
• Responsible for ordering the products.
• In charge of all HACCP documentation to comply with

Company industry:
Catering, Food Service, & Restaurant
Job role:
Engineering

PASTRY CHEF

February 2006 - June 2011

FINES EPICES RESTAURANT & PAYSAN Restauran

February 2006 - June 2011

Prepare all the pastry and bakery products for 120 tables per day.
• Design desserts and innovate recipes.
• Store and order products.
• Supervise cleanliness of the workstation throughout the day.
• Manage daily kitchen operation with 5 staff and monitor hygiene level; clean kitchen.

Job role:
Management

Education

I.P.H Hotel School Doual

July 2007

July 2007

High school or equivalent, Culinary Arts And Hotel

Cameroon

GPA (rating): Good

GPA (rating): Good

I'm a passionate chef and Polyvalent with a lot of knowledge in: French pastry; Ice cream specialist; chocolaterie; bakery and other.

Skills

Chocolate
Expert
Chocolate
Expert
Ice Cream
Expert
Ice Cream
Expert
Bakery
Expert
Bakery
Expert
Pastry
Expert
Pastry
Expert
Macarons Expert
Expert
Macarons Expert
Expert
DELIVERY
Expert
DELIVERY
Expert
FOCUS
Expert
FOCUS
Expert
QUALITY
Expert
QUALITY
Expert
SAFETY
Expert
SAFETY
Expert
Team working
Expert
Team working
Expert
Chocolate
Expert
Chocolate
Expert
Ice creams / Sorbets
Expert
Ice creams / Sorbets
Expert
French pastries
Expert
French pastries
Expert

Languages

English

Expert

French

Expert

Training and Certifications

Certifications
culinary school certificate
Jun 2007

Training
Safety and Hygiene
AFS SPECIFICO&CO Q.C

Hobbies and interests

Music; football; kitchen books